Linzer Tarts Tasty Recipes

Saturday, August 10, 2013

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Linzer Tarts

"Cut out cookies with a jam filling."

Ingredients :

1 1/four cups unsalted butter, softened
2/three cup white sugar
2 cups sifted all cause flour, divided
1 3/4 cups floor almonds
1/eight teaspoon ground cinnamon
five tablespoons raspberry jam
1/3 cup confectioners' sugar for adornment

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H

Beat butter and sugar together until the combination is mild and fluffy. Stir in half cup flour, the ground almonds, and cinnamon. Mix in final flour half of cup at a time until the combination becomes a slightly stiff dough.
Shape the dough right into a ball; divide it in half of. Wrap both halves in wax paper or plastic wrap, and refrigerate for approximately one hour.
Preheat oven to 325 degrees F (a hundred sixty five degrees C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll 1/2 of the dough into a sheet 1/eight inch thick. With a 2 half of-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough right into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You must now have approximately 12 circles.
Arrange cookies on prepared baking sheet, leaving approximately 1 inch of space between them. Refrigerate at the same time as operating with last dough.
Repeat the rolling and reducing system with the other half of of the dough, however after placing the second batch on the baking sheet, reduce out the center of each circle with a half of inch cookie cutter.
Bake cookies in preheated oven until mild brown, 10 to fifteen mins. Cool on cord rack for 20 minutes.
Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, urgent the 2 collectively so that they make a sandwich. Spoon a dab of jam into the opening of every tart and sprinkle the tops with confectioners' sugar before serving.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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